Roasted Asparagus Salad with Quail Eggs
- Prep time: 20 minutes
- Cook time: 20 minutes
- Yields: 2-4 servings
Nothing says spring better than fresh local asparagus! Up your salad game with this fresh and bright Roasted Asparagus Salad. Have you ever worked with capers before? They’re a surprising, bold, and briny flavour with a slightly tangy taste! Capers combine beautifully with the rich, velvety taste of quail eggs — this salad is a sure dinnertime hit!
Ingredients
- 1 bunch asparagus
- 1 tbsp olive oil
- Salt
- 1 125ml jar of Capers
- 2 tbsp olive oil
- 1/4 of a red onion, thinly sliced
- 1/4 cup white wine vinegar
- 2 tsp maple syrup
- 1 tsp salt
- 1 tbsp grainy mustard
- 3 tbsp olive oil
- 2 tbsp white wine vinegar
- 2 tsp maple syrup
- Salt to taste
- 1 carton quail eggs, hard-boiled (4 minutes)
Fried capers
Pickled red onions
Vinaigrette
Instructions
Preheat & Prep:
Preheat oven to 375°F (190°C). Line a baking tray with parchment paper. Place the asparagus on the tray, toss with olive oil and salt, and roast for 15-20 minutes, or until tender.Fry the Capers:
While the asparagus is roasting, drain the capers and pat them dry with a paper towel. Heat oil in a pan over medium heat, then carefully add the capers (they may splatter). Fry for 4-5 minutes, or until crispy. Remove and drain on a paper towel.Pickle the Onions:
In a medium bowl, combine white wine vinegar with the sliced red onions. Toss to coat and let sit for 10-15 minutes.Make the Dressing:
In a small bowl, whisk together all dressing ingredients until well combined.Assemble & Serve:
Once the asparagus is out of the oven, transfer to a serving dish. Drizzle with vinaigrette and top with pickled red onions, fried capers, and halved hard-boiled quail eggs.
Enjoy! Serve as a main or a side dish.
